dietary supplement aged black garlic extract 10:1,Aged Black Garlic
Extract powder 3%flavone, Black Garlic P.E. 3%flavone,Black Garlic
powde,anti-cancer Black Garlic Extract
Product Name Active Ingredient Specification Test Method
Aged Black Garlic Polyphenols Whole Bulb , Peeled Whole
Clove, Paste UV
Polyphenols Liquid Extract Brix (16° , 32° , 60°) UV
Polyphenols Powder Extract 3% , 10:1 UV
Black Garlic
Black garlic is a pure natural health food adopting international
leading special biological fermentation, screening high quality
garlic carefully, fermenting spontaneously after 60-90 days, soft
and slippery, sweet and sour taste, black-jelly shape. In garlic
fermentation process, the protein breaks down into amino acids,
carbohydrates, especially allicin breaks into the odorless, low
irritating and deoxidizing alliin, so the garlic become black one.
Black garlic changs the taste of garlic, maintains and enhances the
edible and medicinal value, makes people absorb the nutrition more
easily while eating, eliminates the spicy excitant odor, becomes a
kind of pure natural green health food without any addition agent,
which is rich of nutrition and delicious.
Black Garlic and Raw Garlic Chart-SOD content
Value analysis (Xanthine Oxidase), SOD activity characteristics
Division Fermented Black Garlic Odorless Garlic (A) Bamboo salted
Garlic(B) Dried Garlic(C) Raw Garlic (D)
Sulfur-Oxidizing (%) 1.5 0.25 0.22 0.21 0.15
Ployphenol (%) 3.25 0.21 0.3 1.15 0.17
Valuation of Japan's scientific community about Black garlic
Yokohama Soei Junior College—Professor Norioka Takako
Black garlic is special effects of food for preventing cancer,
cleansing the blood, strengthening the viscera; black garlic is the
most suitable food for people who take down with fatigue, cold
feeling disorder, hyperlipaemia; black garlic can clear blood, at
the same time, can prevent arteriosclerosis and keep vessels
running smoothly, remove the symptoms of tiredness, cold feeling
disease, shoulder and waist pain. Also, black garlic can improve
spots, wrinkles, skin-dry and white hair since of powerful
antioxidant ability.
The agricultural industrial technology in the specific research
organization (Exclusive)
Black garlic’s SOD activity is 8.7 times of garlic, the content of
polyphenol (Plant pigment composition caused by photosynthesis) as
antioxidants in black garlic is 10 times of garlic.
The special composition (S-allyl base homocysteine) in black garlic
adjusts blood circulation powerfully. S-allyl base homocysteine is
formed by Allicin (The unique and excitant component of garlic)
fermentation. S-allyl base homocysteine can prevent the
combinatiopn of reactive oxygen species and harmful cholesterol,
restrain the occurrence of arterial sclerosis.